| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 33.15 |
| Liaison | Mark Kirkpatrick |
| Submission Date | July 23, 2015 |
| Executive Letter | Download |
Loyalist College
OP-7: Low Impact Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.33 / 3.00 |
Tina
Horsley Director of Wellness & Sustainability ARAMARK |
Percentage of total dining services food purchases comprised of conventionally produced animal products:
A brief description of the methodology used to track/inventory expenditures on animal products:
To track these purchases, ARAMARK uses their purchasing tracking system. Products within this system continue to be coded at a central head office level with Sustainability and Supply Chain personnel for key attributes.
Does the institution offer diverse, complete-protein vegan dining options at all meals in at least one dining facility on campus?:
Does the institution provide labels and/or signage that distinguishes between vegan, vegetarian (not vegan), and other items?:
Are the vegan options accessible to all members of the campus community?:
A brief description of the vegan dining program, including availability, sample menus, signage and any promotional activities (e.g. “Meatless Mondays”):
Dining services on campus is committed to promoting Vegetarian and Vegan offerings to help promote a more Flexitarian diet – featuring vegetarian and vegan items daily and promoting their benefits.
Dining Services has launched Veg/Vegan Monday’s. Launch events focused on having students “pledge to go veg... for the love of health, animals and the planet”. Customers who make the pledge receive a Veg & Vegan Monday’s fob offering discounts on the featured meals of the day, and other positive incentives. Items are clearly labelled Vegetarian and Vegan. In addition, through the Express Program (sandwiches salads to go, etc.) – veg and vegan items are identified on the label as well as nutrition information and ingredients. Offerings also feature organically certified, non-GMO, Ontario locally produced vegetarian and vegan protein - tofu (Sol Cuisine). Kosher, halal, gluten free, and wheat free products are also available.
A brief description of other efforts the institution has made to reduce the impact of its animal-derived food purchases:
The website URL where information about the vegan dining program is available:
Annual dining services expenditures on food:
Annual dining services expenditures on conventionally produced animal products:
Annual dining services expenditures on sustainably produced animal products:
Data source(s) and notes about the submission:
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.